Cooked rice – 8 to 10 cups, must be at room temperature but preferably chilled
Canola/vegetable oil – 6 tbsp
Garlic – 8 to 10 cloves, finely chopped
Ginger – 1-inch piece, finely chopped
Light soy sauce – 1 tbsp
White vinegar – 1 tbsp
Brown sugar – 2 tbsp
Paprika – 1 tsp
Salt and black pepper to taste
Instructions
Wash and drain the shrimps well. Season them with salt and paprika. Mix well.
Heat 2 tablespoons of oil in a wok. Once the oil is hot, add the seasoned shrimps and sauté them on medium heat for 5 minutes. Stir fry them until the shrimps turn opaque all over. Take them out on a plate and set aside.
Boil 4 cups of salted water in a saucepan and add the chopped carrots and green peas. Cook them in boiling water for 8 to 10 minutes or until they are tender but not completely soft and mushy. Drain them and set aside.
Heat remaining oil in the wok. Once hot, throw in the chopped garlic and chopped ginger. Stir fry on high for 1 minute.
Then tip in the chopped onion. Give a good stir. Let the onion cook for 6 to 8 minutes on medium flame.
White the onion is cooking, mix soy sauce, vinegar, brown sugar and ¼ cup of water in a bowl. Whisk well.
Once onions are soft and translucent, add the parboiled vegetables i.e. carrots and green peas. Stir well.
Next pour the soy sauce-vinegar mixture to the wok. Add the cooked rice and sprinkle salt and black pepper to taste.
Now stir fry the rice and veggies using two wooden spoons so that everything gets well mixed with the sauce and the seasoning is also distributed uniformly. Keep the heat on medium-low for better control of the rice and avoid burning.
Once the rice and veggies are mixed thoroughly, finally add the sautéed shrimps along with all the dripped juices and give a final mix. Check and adjust the seasoning if needed.
Sprinkle some freshly chopped green onions or cilantro and serve warm with ketchup or kung pao chicken! Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2018/09/shrimp-fried-rice-easy-asian-shrimp-fried-rice-recipe/